Simple and Delicious Young Radish Bibimbap (Korean Mixed Rice)
When you don't have much of an appetite, a bowl of rice mixed with gochujang (Korean chili paste) is incredibly satisfying.
But if you make a separate sauce and mix it in, the flavor becomes even deeper, and you can enjoy restaurant-quality bibimbap at home.
Today, I'm sharing a simple yet special recipe for Young Radish Bibimbap.
Here's what you'll need:
Young Radish Bibimbap Ingredients
Gochujang (Korean Chili Paste) - 2 tbsp
Minced Garlic - 1 tbsp
Plum Syrup - 1 tbsp
Sugar - 0.5 tbsp
Sesame Seeds
Cooked Rice
Canned Tuna
Young Radish Kimchi - 1 cup
Fried Egg - 1
Sesame Oil - 1 tbsp
Instructions:
1. Make the sauce: In a bowl, combine 2 tbsp gochujang, 1 tbsp minced garlic, 1 tbsp plum syrup, 0.5 tbsp sugar, and a generous amount of ground sesame seeds. Mix well.
2. In a large bowl, add a generous portion of cooked rice and the drained tuna. Add the sauce, tasting as you go, as it can be salty if you add too much at once.
3. Add 1 cup of young radish kimchi, a fried egg, and 1 tbsp of sesame oil. Mix everything together thoroughly, and you're done!
The crispness of the young radish kimchi, a drizzle of savory sesame oil, and a spoonful of warm rice – what could be better?
Why not try making this simple yet satisfying bowl of Young Radish Bibimbap?
By the way, the young radish kimchi used in this recipe is from Mini's Table!
It's Jeolla-style kimchi made with care in a traditional market in Gwangju.
Made with 100% domestic ingredients and manufactured and shipped on the same day, we deliver the fresh taste of newly made kimchi directly to you.
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